Cherry Snowballs
A juicy maraschino cherry is the secret center tucked inside these special cookies, each one rolled in a sweet coconut coating. I made them for our neighborhood Christmas party, and they instantly earned a permanent spot in my holiday cookie collection. They’re a total flavor explosion in every bite—and dangerously addictive.
Servings 3 dozen
Ingredients
- 1 cup butter softened
- 1/2 cup confectioners' sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/2 teaspoon salt
- 36 maraschino cherries well drained (stemmed or stemless)
Coating:
- 2 cups confectioners' sugar
- 1/4 to 1/3 cup whole milk
- 4 cups sweetened shredded coconut finely chopped
Instructions
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla.
- In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
- Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets.
- Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
- Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency.
- Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
Notes
You can use the maraschino cherry juice instead of milk for the glaze so it's pink.
Optional: Add a 1/2 teaspoon cherry extract in addition to the vanilla.
I used maraschino cherries with stem, but I think I'll use stemless next time. origional recipe source: https://www.tasteofhome.com/recipes/cherry-snowballs/
Optional: Add a 1/2 teaspoon cherry extract in addition to the vanilla.
I used maraschino cherries with stem, but I think I'll use stemless next time. origional recipe source: https://www.tasteofhome.com/recipes/cherry-snowballs/